Toasted Sister Podcast

Radio about Native American food


Special news: Toasted Sister Podcast took first place for general excellence (in the professional division II) in radio and podcasting at the Native American Journalists Association 2019 National Native Media awards.

After contact, Indigenous foodways and knowledge were devastated, destroyed and replaced with foods that are far from the people. So today, I’m talking to Native chefs and foodies about what Indigenous cuisine is, where it comes from, where it’s headed and how it’s used to connect them and their people to their origins and traditions.

This podcast is hosted by me, Andi Murphy. I’m Navajo from Crownpoint, N.M. and I live in Albuquerque. I am a full-time radio producer for Native America Calling, a national, live, call-in show about Native issues and topics, and a freelance multimedia journalist. If I’m not producing, podcasting or doing freelance stuff, I’m cooking and giving my two boys (tabby cats named Carrot and Brussels) the best life.

I gave my first food demo and presentation in February 2019 and I’m scheduled to give a few more presentations in New Mexico for the rest of 2019. I gave an hour-long talk on Indigenous food at NMSU’s American Indian Week and hosted a cooking workshop for the students at the NMSU Indian Resource Development DreamKeepers Program. I also made appetizers for the 2019 International Association of Culinary Professionals conference. In a nutshell: 2019 has been a busy year and I love it!

This show is supported by the Koahnic Broadcast Corporation. It’s affiliated with Native Voice One. It plays regularly on Navajo Technical University’s KCZY radio station and on the RIVR (Rising Indigenous Voices Radio) on Saturday and Sunday.

The intro and outro music was created for Toasted Sister by CW Ayon (Cheyenne) of Las Cruces, New Mexico. I specifically asked CW for his contribution because his music reminds me of the time I fell in love with food. I would drive around Las Cruces with my sister listening to CW Ayon while looking for new places to eat. I was a food writer and photographer there for a few years so CW’s blues became my foodie theme music. Check out his website and music.

Logo and illustrations, including Corn Man and Celery Sam, are hand drawn by me. Promotional photography for Toasted Sister is also by me. Do not use any of these without my permission.

Subscribe on iTunes, Podcast Addict, Stitcher, SoundCloud, Spotify and where ever you listen to podcasts.

Media: Send me a message via the contact page. I promise, it’s me on the other end.


Mentioned in the media:

Ep – 072 – Tastes Like Rain on the Something About Food? podcast. Aug. 26, 2019

Donning a black apron, Andi Murphy, a Native of Crownpoint, prepared delicious meals for a packed room at Navajo Technical University Friday.” — Gallup Independent, Tuesday, Feb. 5, 2019

Her (Andi) message of sustainability and advocacy was furthered in her first food demonstration on Friday to students and community members at Navajo Technical University.” — Farmington Daily Times

Andi Murphy produces and hosts ‘Toasted Sister,’ a fantastic podcast about indigenous food.” — New York Times

‘It’s the reason we live,’ says Andi Murphy on the relationship between indigenous communities and their food.” — The New Food Economy

Toasted Sister sounds about as clean and professional as any high-budget Radiolab segment. I’m not just being nice—go listen, you can tell that this was done by a professional.” — Alibi

Murphy’s work is part of a wider trend among young people to share Native food culture.” — Civil Eats

You can get ahead of the curve by subscribing to Diné podcaster Andi Murphy’s Toasted Sister Podcast.” — Uproxx

I’m a faithful listener to Toasted Sister, I read Murphy’s journalism, and I’ve been following Yazzie’s work, with The Sioux Chef and as Yazzie The Chef, for the last few years.” — Cowboys & Indians

Murphy created the podcast as a way to give a platform to a wide-ranging and diverse Native food movement that often gets misrepresented or labeled as a trend, despite its ancient existence.” — Remezcla




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